I tried Cincinnati Chili years ago at my friend’s house. She was from Cincinnati and visited often. The seasonings also come in little Cincinnati Chili packets, but I think it is a local thing because I haven’t seen them in St. Louis. This is a great chili all by itself or the “5 way” style with spaghetti, cheddar cheese, kidney beans and raw onion. This tasted right on to the authentic Cincinnati chili after many other “copycats”. As you can see from the ingredients, it isn’t very hot either and pretty fast to put together since it doesn’t need to simmer all day.
yield 8 servings
1 T. vegetable, canola or olive oil
1 onion, chopped ine
1 garlic clove, mince or pressed
2 Tb. tomato paste (freeze the rest if you open a new can!)
2 Tb. chili powder
1 Tb. dried oregano
1 and 1/2 tsp. ground cinnamon
1 tsp. salt
3/4 tsp. ground black pepper
1/4 tsp. allspice
2 cups chicken broth (I use low sodium)
2 cups canned tomato sauce (not spaghetti sauce)
2 Tb. cider vinegar
2 tsp. dark brown sugar
1 and 1/2 lbs. lean ground beef (I used ground turkey)
1. In the biggest skillet you have (like a 12-13″), heat the oil on medium heat. Once hot, add onion and saute for 8-10 minutes – until clear.
2. Dump in: garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir that for about 30 seconds.
3. Dump in: broth tomato sauce, vinegar and brown sugar. Bring up to a simmer.
4. Dump in: meat. Break it up into smaller pieces as it cooks. Simmer this for 15-20 minutes.
5. Serve as chili or over spaghetti or “five way”: raw onion, kidney beans and shredded cheddar.
Adapted from America’s Test Kitchen
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sue @ Cakeballs, cookies and more says
that actually looks really good, never had chili on pasta before.